Winter Harvest Dinner Bowl is a cozy, nutrient-packed bowl featuring roasted seasonal vegetables, grains, and a bright maple-tahini dressing for a balanced weeknight meal. This Winter Harvest Dinner Bowl brings together roasted squash, Brussels sprouts, crispy chickpeas, and pearl couscous or quinoa to create a satisfying dinner that feels both nourishing and festive.
The recipe is built for easy prep, oven-roasting simplicity, and leftovers that reheat beautifully for lunches. You can customize vegetables, swap grains, or add a protein – there are many ways to make this Winter Harvest Dinner Bowl your own.
If you love roasted squash recipes, winter grain bowl ideas, or maple tahini dressings, this dish checks those boxes and helps you eat seasonally and simply. For more weeknight dinner inspiration, check out this collection of dinner recipes.
Table of Contents
What Sets This Recipe Apart
This Winter Harvest Dinner Bowl balances sweet roasted squash, caramelized Brussels sprouts, crunchy roasted chickpeas, and a silky dressing – all on a base of quinoa or farro. The contrast of textures – soft squash, chewy grains, and crispy chickpeas – makes every bite interesting.
It shines for meal prep, holiday side swaps, and for anyone craving a hearty vegetarian main. Key features include easy oven-roasting, pantry-friendly spices, and a quick maple tahini dressing that doubles as a dip.
Ingredients
- 1 medium butternut squash – peeled, seeded, cut into 1-inch cubes (about 4 cups)
- 12 oz Brussels sprouts – halved if large
- 1 can (15 oz) chickpeas – drained, rinsed
- 1 cup quinoa (or pearl couscous or farro)
- 2 cups vegetable broth or water
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp kosher salt – plus more to taste
- 1/4 tsp black pepper
- 3 tbsp tahini
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 clove garlic – minced
- 2 tbsp water – to thin dressing as needed
- Optional toppings: pumpkin seeds, pomegranate arils, chopped parsley, lemon wedges
Equipment
- Baking sheet – lined with parchment
- Medium saucepan with lid
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Spoon or spatula
Steps
Step 1: Preheat and prep vegetables
Preheat oven to 425°F. Toss the cubed squash and halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half of the cumin and smoked paprika. Spread on a baking sheet in a single layer.
Step 2: Roast vegetables
Roast vegetables for 25-30 minutes, flipping once at 15 minutes, until squash is tender and edges are caramelized and Brussels sprouts are browned.
Step 3: Crisp the chickpeas
Season and bake chickpeas on a separate sheet with 1 tbsp olive oil, remaining cumin and smoked paprika, and 1/2 tsp salt. Roast at 400°F for 25 minutes, shaking the pan halfway through, until crispy.
Step 4: Cook the grain
Simmer quinoa (or chosen grain): rinse 1 cup quinoa, combine with 2 cups vegetable broth in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
Step 5: Make the maple-tahini dressing
Whisk together 3 tbsp tahini, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, minced garlic, and 2 tbsp water until smooth. Season to taste with salt and pepper. Add a splash more water if needed to reach a pourable consistency.
Step 6: Assemble the bowls
Build each Winter Harvest Dinner Bowl with a base of quinoa, a generous portion of roasted squash and Brussels sprouts, a handful of crispy chickpeas, and a drizzle of maple-tahini dressing. Top with pumpkin seeds, pomegranate arils, and parsley if using.
Tips for Success
- Roast vegetables on two sheets if crowded – single layer roasting equals better browning.
- To save time, use pre-cubed squash from the market.
- For extra crunch, toss roast chickpeas with a pinch of cayenne.
- Make the dressing ahead – it keeps in the fridge for up to 5 days.
- If you prefer more protein, add pan-seared tofu or shredded rotisserie chicken.
Serving Suggestions
- Serve warm over quinoa or farro with lemon wedges on the side.
- For a more Mediterranean spin, add olives and feta.
- Duplicate mention for clarity: try the Winter Harvest Dinner Bowl with a side of crusty bread for a heartier meal.
- Great with a simple arugula salad dressed in lemon vinaigrette.
Storage
- Refrigerate assembled components separately for up to 4 days.
- Store dressing in an airtight container for up to 5 days.
- Reheat roasted vegetables at 375°F for 8-10 minutes to revive texture.
Nutrition (per serving, serves 4 – approximate)
- Calories: 480
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 20 g
- Fiber: 10 g
Safety
- Ensure chickpeas are fully rinsed and drained before roasting to avoid splattering.
- Use oven mitts when handling hot baking sheets and pans.
- Let roasted squash cool slightly before serving to avoid burns.
FAQs
- Can I make this gluten-free? Yes – use quinoa or certified gluten-free grains.
- Can I use frozen squash? Yes – roast directly from frozen but expect a slightly softer texture and increase roast time by 5-10 minutes.
- How do I keep chickpeas crunchy? Cool them on a wire rack after roasting to prevent steam buildup.
- Can I meal prep this? Yes – roast veggies and chickpeas ahead; assemble bowls when ready.
Conclusion
This Winter Harvest Dinner Bowl is a winner because it combines seasonal produce, simple pantry staples, and a flexible assembly that suits weeknights or special dinners – offering both comfort and nutrition. The maple-tahini dressing and crispy chickpeas are two small touches that elevate the whole bowl, making it easy to enjoy leftovers and impress guests.
If you tried this recipe, please leave a comment and a star rating below – your feedback helps others find this recipe. Share this on social media like Pinterest or Facebook so friends can enjoy seasonal bowls too. What variations did you try – added protein, different grains, or extra spices?
Let us know! For more inspiration, check out this Warm Winter Harvest Bowl with Crispy Chickpeas.
For seasonal variations and similar recipes, you might also enjoy other dinner ideas.
Winter Harvest Dinner Bowl
Ingredients
Method
- Preheat oven to 425°F. Toss the cubed squash and halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half of the cumin and smoked paprika. Spread on a baking sheet in a single layer.
- Roast vegetables for 25-30 minutes, flipping once at 15 minutes, until squash is tender and edges are caramelized and Brussels sprouts are browned.
- Season and bake chickpeas on a separate sheet with 1 tbsp olive oil, remaining cumin and smoked paprika, and 1/2 tsp salt. Roast at 400°F for 25 minutes, shaking the pan halfway through, until crispy.
- Simmer quinoa (or chosen grain): rinse 1 cup quinoa, combine with 2 cups vegetable broth in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- Whisk together 3 tbsp tahini, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, minced garlic, and 2 tbsp water until smooth. Season to taste with salt and pepper. Add a splash more water if needed to reach a pourable consistency.
- Build each Winter Harvest Dinner Bowl with a base of quinoa, a generous portion of roasted squash and Brussels sprouts, a handful of crispy chickpeas, and a drizzle of maple-tahini dressing. Top with pumpkin seeds, pomegranate arils, and parsley if using.
